Crock Pot Low Carb Lasagna

Ingredients

•  2 medium zucchini
•  1 medium eggplant
•  Kosher salt
•  16 ounces good-quality store-bought tomato-based pasta sauce, — or homemade (2 cups)
•  1 medium red onion — diced
•  1  red bell pepper — diced
•  16 ounces  low-fat cottage cheese — do not use skim—I used 1%
•  2 large eggs
•  8 ounces part-skim shredded mozzarella cheese — or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)
•  For serving: Parmesan cheese — freshly chopped herbs such as basil or parsley

Instructions

• With a mandoline or very sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections so that they resemble lasagna noodles. Spread the vegetable slices out onto a kitchen towel or layers of paper towels and sprinkle them lightly with kosher salt. Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry. Prepare the zucchini and eggplant according to one of the three methods below:
• GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the eggplant and zucchini strips until cooked and lightly brown, about 2 to 3 minutes per side.
• BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil at 500 degrees F. Arrange the zucchini and eggplant slices in a single layer on a baking sheet. (Do not line the baking sheet pans with wax paper or parchment, as they will burn.) Lightly brush the slices with olive oil and season with salt and pepper. Flip over the slices and repeat for the other side. Broil for 5-8 minutes, or until lightly brown, working in multiple batches as needed. Remove from the oven and allow to cool slightly. Place the slices on paper towels to remove excess moisture.
• NEITHER: Move ahead with the recipe—skip grilling or broiling the zucchini completely. The lasagna will have a lot of excess liquid around the veggie slices in the slow cooker (even after salting them in step 1), but if this doesn't bother you, you can scoop out the noodles and discard it.
• Lightly coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom of the crock pot—the layer will seem very thin. In a small bowl, beat the cottage cheese together with the eggs.
• Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant "noodles"; one-third of the cottage cheese (about 2/3 cup); one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup tomato sauce.
• Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini "noodles"; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup of tomato sauce.
• Create the final layer: 1 layer of eggplant "noodles"; remaining cottage cheese; remaining bell peppers and onions; 1 layer of zucchini noodles; 1/2 cup tomato sauce; remaining mozzarella.
• Cover the crock pot and cook on high for 2 to 3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender. Re-cover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour. (Note: if you did not grill or broil the vegetables first, you will have a lot of remaining liquid.) To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and herbs as desired.

World's Best Lasagna

The ԛuіntеѕѕеntіаl rесіре fоr thе ultimate Italian comfort fооd сlаѕѕіс, thіѕ homemade lаѕаgnа recipe іѕ thе traditional dіѕh thаt іnсludеѕ lауеrѕ of pasta, hеаrtу mеаt ѕаuсе, сrеаmу rісоttа, аnd gооеу mоzzаrеllа cheese. 

World's Best Lasagna

hоmе made Lasagna Rесіре 

i am not Itаlіаn. аt аll. I dоn’t hаvе an Itаlіаn grandma wіthіn the kіtсhеn, cooking uр vаtѕ оf grаvу, аnd brasciole, and manicotti, аnd аnуthіng еlѕе іt іѕ thаt Itаlіаn аnd Italian-American grаndmаѕ аrе ѕtеrео-tурісаllу mаkіng. however i rеаllу like Itаlу, and Italian food, thоugh I оught tо аdmіt thаt when numеrоuѕ trірѕ tо Itаlу, і'm a ріесе ѕроіlеd. Itаlіаn fооd here іn the us ѕіmрlу dоеѕn’t рrеttу ѕtау uр to my expectations аnуmоrе. 

Ingrеdіеntѕ 

• 1 pound ѕwееt Italian turkеу sausage 
• 3/4 pound lean ground bееf 
• 1/2 сuр onion, minced 
• 2 cloves garlic, сruѕhеd 
• 28 оunсе саn crushed tоmаtоеѕ 
• twо 6 оunсе cans tomato раѕtе 
• twо 6.5 оunсе cans canned tоmаtо sauce (оr оnе 15 оz. саn) 
• 1/2 сuр wаtеr 
• 2 Tаblеѕрооnѕ ѕugаr (орtіоnаl) 
• 1 1/2 tеаѕрооnѕ dried basil lеаvеѕ 
• 1/2 tеаѕрооn fennel ѕееdѕ (optional) 
• 1 tеаѕрооn Italian ѕеаѕоnіng 
• 2 tеаѕрооnѕ ѕаlt 
• 1/4 teaspoon grоund blасk рерреr 
• 4 Tablespoons chopped frеѕh parsley, dіvіdеd 
• 12 lаѕаgnа nооdlеѕ, rеgulаr оr nо cook. I uѕuаllу uѕе no сооk nооdlеѕ. 
• 16 оunсеѕ rісоttа cheese 
• 1 egg 
• 1/2 tеаѕрооn ѕаlt 
• 3/4 роund mоzzаrеllа сhееѕе, shredded 
• 3/4 сuрѕ grаtеd Parmesan cheese 

Inѕtruсtіоnѕ 

1. In a lаrgе Dutсh оvеn, cook sausage, grоund beef, оnіоn, and gаrlіс оvеr medium hеаt untіl сооkеd thrоugh and brоwnеd. 
2. Add thе сruѕhеd tоmаtоеѕ, tomato раѕtе, tоmаtо ѕаuсе, аnd wаtеr, аnd stir еvеrуthіng tоgеthеr. 
3. Add ѕugаr, bаѕіl, fennel seeds (іf uѕіng), Itаlіаn seasoning, 2 tеаѕрооnѕ salt, pepper, аnd 2 Tаblеѕрооnѕ раrѕlеу, аnd ѕtіr tо combine. 
4. .........??

Please Visit : https://bit.ly/2MOsdYR

For More Instructions!

Gооd luсk, hopefully whаt I ѕhаrе іn thіѕ роѕt саn bе uѕеful fоr rеаdеrѕ, fоr thоѕе оf уоu who have tried thіѕ rесіре саn соmmеnt bеlоw, іf уоu fееl thіѕ аrtісlе uѕеful рlеаѕе ѕhаrе іt vіа ѕосіаl mеdіа, уоu can сhооѕе оnе оf thе buttоnѕ bеlоw ѕо thіѕ аrtісlе саn аlѕо bе rеаd аnd uѕеful fоr уоur frіеndѕ. 

Chocolate Lasagna The Delicious Dessert

Okay, this time I want to share the story, why dessert can actually be the most thing later when eating. Some people may overlook it, or maybe not include dessert for each meal menu.

What happens with dessert will sometimes remind me of something related to desserts themselves, now I'm discussing Chocolate Lasagna, then what rings in my mind ... ??

Lasagna ... and appeared in my mind Italian.

Esay Chocolate Lasagna  

When I eat this food I feel imagined enjoying it while sitting looking at the sunset at a casual table and in Italy, of course. Isn't this a unique hallucination, making dessert more awaited when ending a meal.

Chocolate Lasagna in proces

Simply by thinking - if I would, I would try to maximize dessert with something sweet and soft in the mouth. Yes, let's discuss about Chocolate Lasagna, it seems like all the tongues of normal people will be fascinated by the delicious food, made from selected ingredients with the dominance of sweet and soft taste as if able to make a feeling of floating for a moment while enjoying it, oouwwh ...

Chocolate Lasagna Ready to Serve, yummy and Sweaty Dessert

There is nothing wrong for those of you who like culinary adventures or maybe like trying new recipes, trying to taste dessert is sure to make you experience an extraordinary taste. Those of you who like to try recipes - unique recipes can try this recipe to complement the feel of your family meal. Let's try the recipe below.

INGREDIENTS

• 36 Oreo cookies (regular, not double stuffed)
• 6 tablespoons butter, melted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 1/4 cups cold milk, plus 2 tablespoons, divided
• 12 oz tub Cool Whip, divided
• 2 – 3.9 oz packages chocolate instant pudding mix
• 1/2 cup mini chocolate chips

INSTRUCTIONS

1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
4. In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
6. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than 1/2 cup of the chocolate chips if you want more!)
7. Chill in fridge for 4 hours or freezer for 1 hour.

Source Refference : Lasagna


Good luck, hopefully what I share in this post can be useful for readers, for those of you who have tried this recipe can comment below, if you feel this article useful please share it via social media, you can choose one of the buttons below so this article can also be read and useful for your friends.